Chicken wings with adjika

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

Jun 15, 2018 12:56am

15 mins preparation

30 mins cooking plus marinating, resting

Serves 4 - 6

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"My friend Renee Trudeau introduced me to this intriguing spice paste, which she came across on holiday in Georgia," says Brigitte Hafner. "It's kind of a Georgian harissa, and can go over meat once it's been roasted or grilled or can be used as a marinade. It's quite spicy and completely delicious. Thanks Renee!"

Ingredients

1 kg chicken wings

Extra-virgin olive oil and lemon wedges, to serve

Adjika

1 tomato, coarsely chopped

3 long red chillies, seeds removed, coarsely chopped

2 garlic cloves, coarsely chopped

¼ cup (firmly packed) coriander, coarsely chopped

¼ red capsicum, coarsely chopped

2 tsp ground coriander seeds

1 tsp white vinegar

60 ml (¼ cup) mild-flavoured extra-virgin olive oil

Method

1

For adjika, process ingredients (except oil) in a food processor to combine, then add oil and blend to a fine paste. Rub adjika all over chicken and refrigerate to marinate (4-6 hours or overnight).

2

Preheat oven to 175°C. Add wings to a large roasting pan, then roast, turning every 15 minutes, until wings are golden and cooked through (30-45 minutes). Set aside loosely covered with foil to rest (10-15 minutes), then drizzle with oil and serve with lemon.